100% whole wheat
Tried making the 100% whole wheat recipe from Reinhart's Bread Baker's Apprentice. I used a scale to weight the ingredients, followed the recipe as is EXCEPT for the poolish for which I used WW bread flour (couldn't get my hands on any course ground flour). The first rise was just ok, maybe came close to doubling in size in 2 hours. Proofing was moderate, as the bread made it just to the edge of the pans (8 1/2 x 4 1/2). The loaves fell during baking, which, I know, can be a result of over-proofing. But, I never felt as though I was getting a good rise. Could it have been the lack of course flour in the poolish? Also, the bread tasted somewhat dry and plain. I am used to Beth Hensperger's 100% WW bread which uses a lot more honey. Any ideas?